How To Make Parathas Pan Fried Indian Flatbread

How To Make Parathas Pan Fried Indian Flatbread Attach the dough hook and run the mixer for 30 seconds, or mix the dough with your fingers. add water, starting with ¾ cup, and knead the dough for 1 2 minutes scraping the sides in between, until you form a semi firm dough. note: depending on the dough brand, it may take up to 1 cup of water for 2 cups of flour. Steps to roll layered square paratha. dip a ball in dry flour, place it on the marble or wooden base (chalka), and roll with the rolling pin. roll into a circle of about 4 inches in diameter. spread some ghee (and, optionally, salt) on the dough. bring one side of the rolled dough towards the center and press lightly.

How To Make Parathas Pan Fried Indian Flatbread To make the paratha crisp, use a spatula or slotted spoon to gently press down all over the surface in circular motions. flip if needed and repeat on the other side until you have the desired crispness (a matter of preference). notice how the layers have separated. continue to 18 of 18 below. 18 of 18. Hand kneading technique add 3 cups of wheat flour (atta) in a wide sized bowl. now add salt. make a well in the center as seen in the chapati video. add 2 cup water slowly working the flour please refer the video for the technique. let it sit for 20 30 minutes with the lid on. Crispy yet flaky, these home made parathas are perfect for most indian dishes. quick to make, the flakier and more layered they are, the better. however how. Cook the paratha on one side then flip over and brush with oil. now flip over and brush oil again. cook on both sides until golden brown spots appear. use a spatula to keep pressing down the dough. cook on medium high heat to make soft and crispy paratha as on low heat, the paratha will become hard and chewy.